Cookies & Crème Cookies: Revisited

I recently made these delicious cookies again for a Christmas Cookie Exchange…they were a huge hit! If you haven’t given them a try you really should…they’re the best.

Cookies & Crème Cookies
14 Oreo cookies
1 1/2 sticks softened butter
3/4 cup white refined sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups unbleached flour
1 1/2 cups white chocolate chips

Heat oven to 350°F. Place the Oreo cookies in a large ziplock bag. Using a heavy mallet, pound the Oreos until they’re crushed into small chunks. In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened butter with both sugars for 2 minutes; add in the eggs and vanilla. Slowly beat in baking soda, baking powder, salt, and flour until a stiff dough forms. With a wooden spoon or rubber spatula, fold in Oreo cookie chunks and white chocolate chips. Roll dough into 1 1/2 inch balls and place 2 inches apart on baking sheet that has been lined with parchment paper. Bake for 12 minutes or until just lightly browned. Remove from oven and cool slightly before removing with a spatula. Refrigerate leftover dough and make fresh batches every day until all your batter is gone…Makes approximately 36 nice sized cookies.

You will LOVE these little jems. Thanks Jodi for sharing this great addition to The Cookie Jar! Original recipe found on The Recipe Critic . Don’t forget to pour yourself a glass of milk for dunking these delicious delights!



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